Crabmeat Toulouse

1
Donna Graffagnino

By
@StillWild

Toulouse is a well known street in New Orleans that is just outside of the French Quarter and runs from the Mississippi River to Basin Street. This namesake recipe was created to be paired with a medium rare tenderloin filet or rib eye, or if you're just in the mood for seafood then pair it with a beautiful baked or grilled speckled trout. Sweet lumps of crabmeat are surrounded by a bechamel sauce flavored with a host of seasonings, then highlighted with a dash of Cajun seasoning.
You'll never get enough of this dish.

Rating:
★★★★★ 1 vote
Comments:
Serves:
2 as an Entree; 4 as a Side Dish
Prep:
20 Min
Cook:
35 Min
Method:
Bake

Ingredients

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1/2 lb
butter
1 c
flour
2 c
half and half
2 Tbsp
sherry
1/2 c
celery, chopped fine
1/2 c
mushrooms, chopped fine
1/2 c
green onions, sliced thin
1/2 c
parsley, chopped fine
1/2 c
pimento, chopped fine
2 lb
lump crab meat
1 tsp
worcestershire sauce (lea & perrin's)
hot sauce to taste, (tobasco)
cajun seasoning to taste, (tony chachere's)
seasoned breadcrumbs or panko

How to Make Crabmeat Toulouse

Step-by-Step

  • 1In large heavy skillet melt butter over medium heat and stir in flour. Cook about 3-4 minutes to get the flour taste out but don't brown.
  • 2add celery and mushrooms and continue to stir for about 2-3 minutes.
  • 3Slowly add half and half and sherry, stirring constantly to work it into a smooth sauce. Add parsley, green onions and pimento and combine well.
  • 4When sauce begins to thicken turn heat to low and fold in crab meat.
  • 5Add worcestershire sauce, Tobasco and Cajun seasoning and mix well. Taste and adjust seasoning as needed. If you like it hot add more Tobasco or add some cayenne. Be careful with the Cajun seasoning because too much will make the dish too salty.
  • 6Pour into a individual ramekins and top with breadcrumbs or panko. Bake at 350* F for 20-25 minutes and breadcrumbs begin to brown.

Printable Recipe Card

About Crabmeat Toulouse

Main Ingredient: Seafood
Regional Style: Cajun/Creole




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